All posts filed under: Food Facts

authentic Italian pasta food facts

Authentic Italian Pasta

I’m a huge pasta fan! If the time permits I make pasta by myself. I made it with one of this old school small pasta machines where you put the dough through until it is perfectly thin. then put on the cutting unit to get some nice pasta out of the thin dough. It was quiet fun. But then I learn the real authentic Italian way to make pasta. It’s actually quit hard work, but it’s worth it! And after the hard work you enjoy the pasta even more 🙂 Put flour, semolina on the table, make a hole in the center to put the eggs and some olive oil in it. Now start to mix and knead until you have a nice dough. Go on with kneading for about 8 to 10 minutes until the dough is quit elastic. Wrap the dough tight in foil and put in the fridge for half an hour.     The Italians all have a wooden pasta board and a pasta rolling pin to get a perfect result. Because the wood …

homemade almond milk

Almond Milk

    Almond milk is quite a hype now a days but it is nothing new. Already in Middle Ages people loved cook with or drink almond milk. It is a plant based alternativ to cow milk. It tastes pretty good but what is all about this milk?   Almond milk is actually just made out of water and almond oil. The best almond milk is the homemade. I did not find one milk that tastes as good as homemade one and the most almond milks contains stabilizers or other thing you do not really want to consume. So how to make almond milk by yourself? INGREDIENTS: peeled and soaked almonds, water. Soak some peeled almond in cold water over night or longer. Then rinse the soaked almonds and process them with some cold water in the food processor until it get’s a creamy homogen liquid. Put a sieve over a bowl and cover it with a thin cotton towel. Now put the creamy liquid on the towel filter and drain all the liquid out of …

homemade mozzarella

Homemade Mozzarella

Have you ever made cheese by yourself? It’s actually easier as it seems to be and the result is so worthy, I promise. Homemade cheese just taste some much better and you know there are just good ingredients used. Some months ago I started with cream cheese – a very easy one! I never going to buy cream cheese again. There is to much stabilizer and stuff inside the cream cheese from the super market. Then I tried ricotta, quit easy as well and so good. And then I found this great mozzarella recipe on Food52. I just had to give it a try. Mozzarella takes lot more time than the other cheeses before, but from time to time a going to make mozzarella by myself instead of buying some. And I can really recommend you to give it a try! And another plus: you get not just great mozzarella you get as well a lot of super healthy and tasty whey! Perfect as an ice cold refreshment or for smoothies. INGREDIENTS: rennet enzyme drops or …

radish

Radish: spicy pink

Radishes stays in the heart of every veggie lovers. Every crunchy bite is full of healthy benefits and a super tasty peppery savor! Raw, cooked, backed, pickled: there are so many ways to prepare radishes and lots of combination variation. The most common radish in Europe and the United States is a small and vibrant magenta colored bullet from the outside and withe colored from the inside. But there are so many different kinds of radishes: withe, black, yellow, purple, small, long, round.   Characteristics Storage: remove the greenery and store the radish in the fridge. Even better if you put the radishes in a veggie bag Consumption: raw as a snack or in a salad. With a little bit of salt the radishes are less spicy. They are also super tasty cooked, baked or pickled. Actually you can even eat the leaves. But I haven’t tried it yet. Health Benefit: good source of vitamin C, folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium. Radish Nutrition Facts: Serving …